How to Make Mascarpone
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
4 hrs
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Total Time
4 hrs 25 mins
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Servings
8 servings
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Calories
205 kcal
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Course
Condiments
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Cuisine
Italian
How to Make Mascarpone
Description
This recipe for How to Make Mascarpone uses a blend of heavy cream and whole milk gently heated and combined with calcium chloride and tartaric acid to initiate curdling and thickening. As the mixture is heated to about 190°F and held at a stable temperature, the acids cause the cream proteins to curdle, forming a custard-like consistency. After cooling briefly, the mixture is strained through cheesecloth-lined colanders, allowing excess liquid to drain. This yields mascarpone that is smooth, thick, and creamy, with a subtle and fresh dairy flavor.
This homemade mascarpone can be used in a variety of recipes that call for this cheese, providing a fresh alternative to store-bought versions. Its creamy texture works well in desserts like cheesecakes or tiramisu, and it can also be spread over breads or stirred into sauces for richness. The key is careful temperature control during heating and adequate draining time to achieve the right consistency.
Ingredients
- 1 cup heavy cream fresh/non-pasteurized yields the best results if you can source it; ultra-pasteurized is fine but regular pasteurized is better, no added ingredients
- 1 cup milk fresh/non-pasteurized yields the best results if you can source it, whole
- 1/16 teaspoon calcium chloride , mixed in 2 tablespoons water before adding it to the cream (not needed if using fresh/raw milk and cream)
- 1/8 teaspoon tartaric acid , mixed in 2 tablespoons water before adding it to the cream
Instructions
- Pour the heavy cream and milk into a small saucepan. Thoroughly stir in the calcium chloride mixture making sure it is fully distributed throughout the cream. Gently heat the cream over medium heat until it reaches 190 F, stirring constantly to prevent scorching. Use a dairy thermometer or an instant read thermometer.Once the cream reaches 190 F adjust the temperature so that the cream remains at 185-195 F and hold it at that steady temperature for 5 minutes.During the 5 minutes dilute the tartaric acid in 2 tablespoons of water. Stir in the tartaric acid mixture, stirring constantly for about a minute. The cream will curdle and take on a consistency of thin cream of wheat. Let it cool for 5 minutes.Pour the thickened cream into a colander that's lined with cheesecloth. Cover it to prevent anything from falling in it and place it in the fridge or in a cool place to let it drain for about 4 hours (or longer) until the desired consistency is reached. Transfer the mascarpone to a bowl. Cover and keep refrigerated. It will keep for 3-5 days. (See also section above about freezing mascarpone.) Makes about 2 cups of mascarpone cheese.Note: This recipe can be doubled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 205kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 82mg | 27% |
| Sodium | 23mg | 1% |
| Potassium | 45mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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